Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fresh, no-cook lunch full of plant protein.
Equipment: None - just a bowl
Measures and names
Ingredients
- 150 g frozen edamame beans (podded), defrosted
- ½ ripe avocado, diced
- 2 handfuls of mixed salad leaves
- 5 cherry tomatoes, halved
- ¼ cucumber, diced
- 1 tbsp olive oil
- 1 tsp soy sauce
Optional extras
- Squeeze of lime, and a pinch of chilli flakes (red pepper flakes)
Method
- Defrost the edamame in just-boiled water for 2 minutes, then drain.
- Pile the salad leaves, tomatoes and cucumber into a bowl.
- Add the edamame and avocado.
- Whisk the oil, soy sauce and lime, drizzle over, scatter with chilli, and serve.
Swaps and tips
Frozen podded edamame is sold in most large supermarkets and is one of the highest-protein plant foods. Add toasted seeds for crunch. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 20 g | 16 g | 15 g | 32 g | 457 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
